Deetae P (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161-71. doi:10.1007/s00253-007-1095-5. PMID17701035.
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Deetae P (October 2007). "Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses". Appl. Microbiol. Biotechnol. 76 (5): 1161-71. doi:10.1007/s00253-007-1095-5. PMID17701035.